Cilantro-Lime Chicken Thighs with Avocado-Tomato Salsa

Directions

1. Wash and dry all produce, then pat the chicken dry and place it in a medium bowl.
2. Squeeze the lime; set half the juice aside for the chicken and reserve the other half for the salsa.
3. Strip cilantro leaves from the stems, finely chop the leaves, and divide half into the chicken bowl and half into a separate bowl for the salsa.
4. Peel and mince the garlic, then add it to the chicken with a drizzle of olive oil and a pinch of salt and pepper. Mix well and let it sit for about 5 minutes.
5. Halve the grape tomatoes and add them to the salsa bowl along with a bit of lime juice, the rest of the cilantro, and a pinch of salt.
6. Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken until browned and cooked through, about 3–5 minutes per side.
7. Halve the avocado, remove the pit, scoop out the flesh, and dice it small. Add to the salsa along with the diced red onion and a drizzle of olive oil; season with salt and pepper to taste, then toss to combine.
8. Serve the chicken topped with the bright salsa and enjoy.